BoomGrow's A-rugula Kale Medley is special. It comes with a head of peppery Rocket Arugula, and 3 heads of mixed kale varietals depending on availability - Dwarf Curly, Tuscan, Blue Scotch, or Purple.
- Free delivery for weekly and fortnightly subscribers
- RM 10 for purchases above RM 45
- RM 15 for purchases below RM 45
Rocket arugula is the perfect marriage of gourmet flavour and nutrient density. Also known as arugula, rucola and roquette, it has long had a role in Italian and Mediterranean cookery. In ancient Rome and Egypt, arugula leaves and seeds were associated with aphrodisiac properties.
Contains Vitamin A, C and K, phosphorus, quercetin as well as zeaxanthin and lutein.
Crisp and peppery, itʼs great served in salads, wilted in pasta or dressed on top of a pizza.
BoomGrow's Kale Medley is special. It comes with a mix of kale varietals depending on availability - Dwarf Curly, Tuscan, Blue Scotch or Purple. They are all super packed with goodness and multiple possibilities for the creative chef!
Kale has a 2000-year history and was one of the most popular greens in the Middle Ages.
A superfood for good reason, itʼs packed with antioxidants and anti-inflammatory properties. Vitamin content includes A, E, K, and B, and especially folate. It also has protein, iron, fibre and more vitamin C than other leafy greens. More calcium, gram-to-gram, than a cup of milk.
This hardy green tolerates cooking well, and we braising, steaming, or stir-frying to bring out its yummy flavours.
Jay’s Kale and Arugula Pesto
“There's always a stash of kale and arugula pesto in my freezer. It's in pasta for quick school night dinners, slathered on a brioche bun for burgers, coating roasted veggies and peeking out of a nice pizza base.”
2 cups kale
1 cup arugula (increase arugula if you like it more peppery)
2 cloves of garlic
1/2 cup of parmesan cheese (grated)
1/4 cup toasted pine nuts (or any nuts you have handy. Due to Covid MCO , I had very little pine nuts so topped with some pistachios)
A pinch of salt
In her epic book Salt, Fat, Acid, Heat, Samin Nosrat @ciaosamin makes it clear that good pesto must be made with a mortar and pestle. I am aware that a purist will balk but I just pop it all in the blender and emulsify with glugs of good olive oil.
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